Beer Glazed Red and Black Beans

We eat a lot of beans and rice in our house because it is easy, nutritious, and cheap. While we love the regular recipe, which I wrote about here. Sometimes we need to change things up. Inspiration for this different take on beans and rice comes from my favorite food blogger, Mark Bittman.

2 tablespoons extra virgin olive oil
4-5 cloves garlic crushed
1 cup beer
1 can black beans, drained
1 can kidney beans, drained
1 can diced tomatoes with liquid
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon agave
Dash of cayenne pepper
salt and pepper to taste

Heat the oil in a skillet over medium-high heat. When hot, add the garlic, cook for about a minute, then add the rest of the ingredients and stir well.

Bring to a steady bubble, and then reduce the heat to simmer. Cook until the liquid is reduced and thickened, about 15 minutes. Season with salt and pepper and serve over rice.

I forgot to take a picture--we gobbled it up so fast. I plan on making this for a potluck soon so I will have to take some pictures!